Shank in Czech: recipe with photos
If the traveler visited the Czech Republic and did not try the “Liver's veprevo knee”, it means that he has lost a lot. Of course, in the Czech Republic there is something to admire: castles, cathedrals and bridges. But not to eat this national cook's creation is just a sin. Because this dish is on the same level with the sights of the Czech Republic.
A bit of history
The geographical location of the Czech Republic determined the cook's preferences in the country. For most of the centuries, the Czechs' culinary habits were affected by the neighbors: Germans and Austrians in the west, Hungarians in the south, and Slavs in the east. Western neighbors supplemented the Czech concoction with sausages and various cabbage varieties, goulashs, thick rich soups and custom came to abundantly fill the dishes with spices from the southern ones, and porridge, baked dough and meat by-products are considered to be the eastern ones.
At first glance, Czech cooking is simple and uncomplicated. The basis of the kitchen is meat and poultry dishes, flour products and potatoes, perfectly suited to the Czech national drink - beer.But the main thing is hidden in the details. On closer examination, it was noticed that the achievements of Czech cooking are based on the use of meat and other high-quality products, their cooking workshop and in the assortment of sauces, spices and seasonings.
Veprevo knee, ribs in honey, svichkova - most, who visited the Czech Republic, when enumerating such names sweetly jam in the side.
Shank - the national dish of the Czech Republic
On the second, the Czechs prepare chicken and meat dishes with the addition of a side dish. In the first place is pork, the second is chicken, and the third is beef. It is also generally accepted dishes from duck, goose, pheasant, turkey.
Since Czechs are meat-eaters, they make excellent meat dishes. The meat is marinated in advance in the favorite Czech beer, generously covered with spices and richly filled with sauces with different flavors - from stinging with garlic and onions to sweet fruit and berry with sourness.
The main methods of cooking second dishes are roasting, stewing and baking, among other things, on coals. In the Czech Republic like meat, cut into large chunks or whole. For example, a baked duck or, according to a special recipe, baked shank in Czech and small pieces for goulash.Minced meat dishes for the Czech Republic are not inherent, not counting the sausages and sausages, utopenets belonging to a beer snack.
In the manufacture of main dishes in abundance used spices and seasonings - garlic, onion, horseradish, mustard, paprika, marjoram, ginger, cumin, sage, thyme, cardamom, coriander, dill, basil.
What is knuckle
According to the recipe, the shank in Czech is the baked knee of a pig. A dish that travelers associative associates with the Czech Republic. The main course of Czech cuisine is made from the freshest pork knuckle - a piece of pork ham adjacent to the knee joint. This part contains connective tissues and coarse muscles.
Basically, they cook the back pork knuckle because it is fleshy. Bake pork in every way. The difference between shank recipes in Czech - in the absence or presence of the cooking phase. According to the ingrained method of cooking, the shank was first boiled in broth or beer with celery, carrots, onions, garlic and spices, and then roasted on coals. Served with stewed or sauerkraut, pickled cucumbers, potatoes, greens and garlic.
Helm in Czech
Each Czech place has its own pork shank recipe in Czech, and no cook will give out its secret.It is not easy to explain the taste of fried shank with garlic marinated in beer with ginger and spices and honey glazoo. If you have not been to the Czech Republic, then you can cook this delight at home. It would be nice steak baked on the grill, but you can in the oven. "Liver boar knee" is prepared for Christmas or New Year.
Ingredients for the shank recipe in Czech:
- pork knuckle weighing 1.5 kg;
- 6-7 large cloves of garlic;
- ginger root 3 cm long and thumb thick;
- 4 bay leaves;
- 10 pieces of pepper peas;
- whisper of ground pepper;
- 5-6 pieces of carnations;
- 1/2 tsp ground nutmeg;
- 1/2 tsp of ground cardamom;
- 1 tbsp. a spoonful of salt;
- 1.5-2 liters of dark beer;
- 2 tbsp. spoons of vegetable oil.
For the glaze:
- 2 tbsp. spoons of honey;
- 70 ml of soy sauce.
Consider the shank recipe in Czech beer. Pens take fresh, better from the back foot. Wash the meat, then thoroughly blot with a paper towel. Garlic is cut into bars. The nutmeg, cardamom, ground pepper, salt interfere, then rub the knuckle with this mixture. Make small incisions with a knife. Garlic sticks are inserted into incisions.
Ginger cut into pieces. The remaining spices are placed in a container with shank and poured with beer so that the meat is covered with liquid.According to the Czech recipe, pork knuckle in beer is marinated for 24 hours, keeping it in the refrigerator. After a day, take out the meat and shift it into a colander so that all the liquid is gone.
Smeared knuckles with vegetable oil. Roll up in two layers of foil and set to bake in an oven heated to 150 degrees for 1.5-2 hours. In the course of baking, the meat is turned. Then add the temperature to 200 degrees.
Interfere with honey with soy sauce. They drain the released liquid, leaving a little bit, smear the meat with the prepared mixture, wrap and fry again for 30 minutes on each side, pouring out the protruding liquid. Then, following the Czech recipe, the knuckle is unrolled from foil to produce a caramel color and baked for 15 minutes on both sides.
In some areas, the meat has moved away from the stone. This means that the knuckle is ready for serving.
In Czech establishments, “Liver veprevo knee” is served with dumplings and stewed cabbage, as well as with vegetables and homemade bread. So delicious that does not come off.
Calorie pork shank
The nutritional value of pork shank per 100 grams of product is 332 kcal, and the weight of this part of boar carcass is 1.5 kg. Therefore, a baked hunk of pork meat is perfect for a full-fledged dinner or lunch for a couple of people.In fact, it is a little bit, after all, it is necessary to tilt the skin, bone and fat, besides, when baking, the knuckle significantly reduces in size.
Such food is not regarded as unproductive, but the knuckle is exceptionally juicy, fragrant and nourishing. Although preparing for a long time, but the resulting product is worth the effort. Try to cook, and the approval of others will justify the time and effort expended.